Maple and Miso Sheet-Pan Salmon With Green Beans Recipe (2024)

I cooked this slow at 300 for 25 minutes, then removed the salmon and upped the oven to broil for 5 minutes to brown up the green beans. Delicious. Slow cooking the salmon really makes the most of it. Serve over any grain or greens.

I suggest substituting broccolini for the string beans. It's less fussy, looks pretty on the plate, and is great roasted. Simply toss with olive oil, salt and pepper, It's done when florets are crispy. Finish with a squeeze of lemon.

I always start cooking fish with the skin up. It allows the fat just under the skin to melt down into the fish, which, in my opinion, gives the fish added richness. I then flip the fish about halfway through cooking.

Been making this for years now...in addition to the maple and miso, I add prepared mustard to the sauce. I call it MMM (maple; miso; mustard) and it is...mmm good

Has anyone tried this recipe starting the green beans first, at a chosen to him… And then added the fish the cooking it for a shorter period of time? Sounds like a good idea to me.

The green beans were stringy as cooked here - try parboiling first to soften them up.

Yummy! I microwaved green beans for a few minutes before roasting. Also sliced a sweet potato into 1/2 thick slices and microwaved them until almost done. I brushed them on both sides with salmon marinade and added them to cookie sheet. It was a perfect healthy dinner!

Can you suggest a sub for miso?

Easy and very good. Marinate the fish for about 30 minutes if you have time. I cooked at 350 for 9 minutes. Could do a bit less time.

All I had available was frozen whole green beans. I rinsed them well before tossing and they came out fine. I would suggest parboiling fresh beans about 6 minutes before tossing and baking.

I found the cooking times for the salmon and green beans markedly different. 12 minutes was just right for salmon - slightly pink, but the beans took at least twice as long and even after 25 minutes were pretty chewy. I agree with Chris. Next time I'll parboil the beans before roasting.

Used haricot vert because they're nice and slim and don't need any extra handling. Used white miso and marinated the salmon for about 1/2 hour. Lovely flavors and so easy to do.

Peeled and thinly sliced one sweet potato, tossed with marinade and baked with salmon in addition to green beans. Great combination.

Asparagus is even better than green beans, and saffron rice makes a beautiful plate.

Included potatoes work the beans. Started the potatoes 10 minutes ahead of salmon and beans.

Great way to celebrate leap day! The miso sauce is easy and oh-so-good. I microwaved the beans for 2 minutes prior to roasting. Roeasted the sheet pan for 15 minutes.

a compilation of changes recommended by others before me, added 1 t dijon mustard as recommended by others, subbed asparagus for green beans, marinated fish for 30 min before cooking... perfection.

Bake for 14 minutes. 12 minutes was too light time, green beans were a bit too crispy.

As another reviewer suggested, this is fantastic with broccolini (or a mix of broccolini and green beans works well). Simple and tasty recipe, now a part of our rotation!

Easy and delicious. I have also done this with broccoli and perhaps prefer that (although I generally prefer broccoli to green beans personally). I found i needed more sauce than called for but again I like extra so that there is some to add to the rice.

Cooked as directed with two exceptions: 1. My guests canceled, so the salmon marinated for a whole day. 2. I followed the suggestion of several others and parboiled the green beans for 5 minutes.The salmon and green beans were perfect at 12 minutes. The marinade was subtle and sumptuous. My fish market had both Atlantic and Chinook salmon, so I bought both and did a taste test. The Atlantic took the marinade better than the Chinook.

Great flavors. I followed as directed and the salmon was perfect. Beans needed a5-10 min longer tho. Will try the thin French beans next time or maybe broccolini as someone suggested.

This is absolutely delicious. I didn't have green beans, so I substituted asparagus. Otherwise I prepared it exactly as written. I am about to make it again, and will change two things: #1. I will double the sauce. It is just delicious! #2. I will marinate the salmon in the sauce for about 30 minutes. Did I say that the sauce was delicious?

Start the beans ten minutes early, and cook the salmon to 135 degrees internal temperature. Delicious.

Love this recipe. I got too many beans so cooked the salmon separately in a smaller pan - allowed it to poach some and not dry out. I added siracha to the green beans. Excellent and easy dinner. Will make again.

Mustard did not really add anything. Broiling veggies for 5 minutes was good but could go a little longer- maybe 8 minutes next time.

One of our go-to weekly meals. I often use honey instead of maple syrup for a stronger flavor and thicker sauce. Also not a fan of green beans so opt for asparagus or broccolini instead.Ditch the parchment for the veggies if you want them nice and crispy instead of wet and steamed.

So delicious! Used a combination of skinless and salmon with skin. Doubled the sauce. Cooked the salmon 5 minutes longer. Removed the salmon and them cooked the beans 10 minutes more. Will make again! Thanks for a great recipe.

Solid win. I also pre-cooked the green beans (2 minutes in the microwave). The only tweaks I suggest are a bit more heat in the maple miso glaze, and a minute or 2 under the broiler. Definitly making this again.

I made this with some much smaller fillets, which I skinned. I put both the sesame oil and crushed pepper flakes both in the marinade and on the green beans, mostly because sometimes after work,I don't read recipes too carefully! I did decide to roast the green beans for 12 minutes first, then, because my fillets were really thin, I roasted them for just 6 minutes; I just shoved the beans aside and put in the fish. I also used convection roast. This was delicious!! Into the rotation it goes!